Saturday, 28 December 2013

Daring Bakers - December 2013!

Well, after two whole months of not participating to the DB Challenges, I must say I was really really happy and excited to make Whoopie Pies!!!

Yes, Whoopie Pies. A lovely challenge hosted by the very talented Bourbonnatrix!

I used the given recipe for chocolate Whoopie Pies, only I made them more chocolatey by adding melted milk chocolate and a little espresso coffee, very little, maybe half a shot.
For the filling I already had some Swiss Meringue Buttercream in the freezer, which I thawed and flavoured with maple syrup.

I simply adore the combination of chocolate and maple!

Whoopie Pies

115 gr butter
1/2 shot espresso coffee
200 gr brown sugar
5 gr baking powder
3 gr baking soda
5 gr salt
a pinch of vanilla
1 egg
45 gr cocoa
285 gr all purpose flour
240 ml milk
100 gr melted chocolate

* Preheat the oven to 180oC. Line your baking sheets with parchment paper.
* Beat butter, sugar, baking powder, baking soda, salt and vanilla until smooth.
* Add the egg and beat smooth again.
* Add the cocoa and mix gently.
* Pour the coffee and mix until incorporated.
* Add the melted chocolate and mix well.
* Add flour and milk in turns and mix until smooth and incorporated.
* On the prepared sheets drop balls of dough, how big, well it depends on how big you want your whoopie pies.
* Bake for about 15 minutes until they are firm to the touch.
* Remove from the oven and cool for 10 min on the sheets, then remove them with a spatula and let them cool completely, before you fill them.

The batter is rather thick.
I made balls using two tablespoons.

I piped the filling, so that it would look prettier!

After making these, I realised that they resemble a Greek treat called "kok", which comes in individual portions and in bite sizes. The difference is that while "kok" is a vanilla cake with vanilla filling and chocolate glaze on top, the whoopie pie can be found in so many flavor combinations!

This is what I really like about them, the versatility.

I am certainly going to make them again, bite size this time!

Thank you Bourbonnatrix for a great challenge!


Tuesday, 17 December 2013

Orange sweet rolls!

I like yeast dough.

Even though it is difficult, the yeast may not react, you have to wait, etc., the result when it comes to taste and texture is so good!

I made orange sweet rolls for brunch, using a recipe, which can also act as a base for cinnamon rolls, chocolate rolls and so on.
In fact, after making cinnamon rolls with no yeast, I wanted to find a nice recipe for cinnamon rolls with yeast and I believe my search is over!

Orange sweet rolls
recipe adapted from here

21gr active dry yeast
375gr warm water
120gr honey
120gr butter melted
3tsp salt
2 eggs beaten
600gr flour + more if needed

125gr butter soft
225gr sugar
4tbsp fresh orange juice

500gr icing sugar
5 tbsp fresh orange juice
110gr creme fraiche

* Preheat the oven to 110oC, then turn it off.
* Combine the warm water with the yeast in the bowl of your mixer. Allow it to sit for 5 min, until it bubbles.
* Add honey, melted butter, salt, eggs and mix them well.
* Slowly add 450gr flour, using the dough hook. The dough will be wet.
* Start adding more flour until the dough pulls away from the sides of the bowl and is sticky. Put a finger in the dough. If it sticks, but does not pull any dough, it is OK.
* Cover it with plastic wrap and place it in the warm OFF oven.
* It must double in size, about 40-45 min.
* After it has risen, punch it down and roll it to a rectangle sheet. Spread the filling and roll tightly, from the long end.
* Cut rolls about 3cm thick and place them in a buttered pan.
* Cover with a towel and place back in the warm OFF oven to rise for a second time, about 20-30 min.
* Now preheat the oven to 180oC and bake the rolls for 25 min.
* Drizzle the glaze over the warm rolls!

* For the filling mix everything together.

* For the glaze combine everything together and adjust for consistency.

Mmmm, they smell so good!

Soft and fragrant and tasty, these rolls are a treat!


Thursday, 12 December 2013

Cake batter cookies!

I made a coconut cake and there was some left over batter. The cake pan was full, so I thought to my self, let's bake a few cupcakes as well. This is what I usually do with the left over batter.

This time, I had the sudden idea to turn the batter to dough. I simply added 1 cup all purpose flour and some more coconut. The result was not your typical cookie dough, but it was rather pliable.

Since, you can't roll this type of dough, I formed it in balls and placed them in a pan with holes in a flower design and pushed them to cover the bottom. I baked them and this is the result:

They are soft inside and crunchy on the outside. Quite tasty and a great alternative to baking cupcakes!


Wednesday, 4 December 2013

Cookie dough stuffed cupcakes!

Cookie dough is one of my favourite things. Well, eggless raw dough.
I don't care much for raw egg....

I baked vanilla cupcakes, but instead of plain white sugar, I used dark brown sugar.
I prepared the cookie dough, formed small balls to fit the cupcake cases and placed them in the friezer.

What I did was to drop some cake batter in the cases and place a frozen dough ball in the middle. While the cupcakes are baked, the batter rises and covers the ball.

I love these close-ups...
Yes, I did eat a few balls, while making them!
Brown sugar cake.

Fresh from the oven!

Some formed air pockets...

Great taste, great idea!
If you can actually resist eating the cookie dough...